Pineapple Coleslaw

3/4 Cup Fat Free Mayo
2 Tablespoons Vinegar
3 Tablespoons Splenda Granular
1 Tablespoon Skim Milk
4 Cups Shredded Cabbage
1 (8 oz.) Can Pineapple Tidbits, drained
1/2 teaspoon Poppy Seeds

In a mixing bowl, combine mayo, vinegar, sugar, poppy seeds and milk.
Place cabbage and pineapple in a large salad bowl; add dressing and toss. Refrigerate for at least 8 hours or overnight. 

Serves: 7 (1/2 Cup Each)
Per Serving: 50 Calories; trace Fat (4.0% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 199mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
WWP: 1 (www.AimeesAdventures.com)